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The Lounge>What's For Dinner? Here's Mine Vol. 3.
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
[Reply]
Baby Lee 05:06 AM 04-29-2017
Originally Posted by Fire Me Boy!:
LOL

I prefer precise. :-)

[Reply]
GloryDayz 06:58 AM 04-29-2017
I prefer eating a great ribeye!
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scho63 10:33 AM 04-29-2017
Originally Posted by Fire Me Boy!:
That salt trick is the best! :-)
Originally Posted by lewdog:
Best thing I've ever learned from reading about cooking here. It makes the steaks stay so juicy. It really is incredible and super easy. I always thought steaks needed to be covered when in the fridge. Nope. Just salt/pepper and put plate right in fridge. It's that easy.
I was always under the impression that salting a steak long before hand draws out all the moisture like you are curing it, making it tougher for leaner cuts of meat. :-)
[Reply]
Fire Me Boy! 12:50 PM 04-29-2017
Originally Posted by scho63:
I was always under the impression that salting a steak long before hand draws out all the moisture like you are curing it, making it tougher for leaner cuts of meat. :-)


It draws out moisture at first, but then that pulled moisture (and now salt) gets pulled back into the steak, seasoning it. If you do it a day or two in advance of cooking, it tenderized the meat too.
[Reply]
Buzz 08:04 PM 04-29-2017
Run, don't walk, to your nearest Aldi for chicken fried steak. They only have it a few times a year, delish.



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Attached: 20170429_202019.jpg (244.5 KB) 
[Reply]
scho63 11:39 PM 04-29-2017
Originally Posted by Buzz:
Run, don't walk, to your nearest Aldi for chicken fried steak. They only have it a few times a year, delish.

.
You and those God damn canned green beans! WTF? :-)
[Reply]
scho63 11:40 PM 04-29-2017
Originally Posted by Fire Me Boy!:
It draws out moisture at first, but then that pulled moisture (and now salt) gets pulled back into the steak, seasoning it. If you do it a day or two in advance of cooking, it tenderized the meat too.
Well call me perplexed and I might have just learned something big. :-)
[Reply]
Nickhead 12:40 AM 04-30-2017
Originally Posted by scho63:
Well call me perplexed and I might have just learned something big. :-)
makes a huge difference. my first marinate like that i had forgotten to scrape off the salt, even then it was damned delicious (scrape off the salt before grilling tho, seriously). i'd never cut into a steak where the juices simply adhered to the meat grains. it was awesome. :-)
[Reply]
TambaBerry 01:45 AM 04-30-2017
Originally Posted by scho63:
You and those God damn canned green beans! WTF? :-)
What green beans do you eat? Frozen ones are disgusting
[Reply]
Nickhead 02:16 AM 04-30-2017
Originally Posted by TambaBerry:
What green beans do you eat? Frozen ones are disgusting
frozen are waaaay better than canned. fer sure :-)
[Reply]
Fire Me Boy! 03:59 AM 04-30-2017
Originally Posted by Nickhead:
makes a huge difference. my first marinate like that i had forgotten to scrape off the salt, even then it was damned delicious (scrape off the salt before grilling tho, seriously). i'd never cut into a steak where the juices simply adhered to the meat grains. it was awesome. :-)


No clue what you're talking about. If you're scraping anything off, you used too much salt. Salt liquifies in the meat liquid and pulls into the steak. There should be no salt to scrape off.

Don't scrape off anything. Salt like you normally would, let it sit overnight or up to a couple days. If overnight, leave it uncovered. This will help the surface dry and create a pellicle, which smoke clings to (even if you're not grilling, this will get it dry and help crust formation). When you're ready to cook, pull it out of the fridge, season with pepper and whatever else and cook.
[Reply]
scho63 09:56 AM 04-30-2017
Originally Posted by TambaBerry:
What green beans do you eat? Frozen ones are disgusting
Originally Posted by Nickhead:
frozen are waaaay better than canned. fer sure :-)
Nickhead is correct and TambaBerry is wrong! :-)

I love fresh Haricot Verts best with just a little bacon and onion mixed in. Surprisingly, a Houlihan's restaurant located in the Crowne Plaza right near Dulles Airport where I recently lived made the best ones ever. Always fresh and I had them with every meal when a side was called for, including grilled cheese during lunch.


[Reply]
Fire Me Boy! 10:30 AM 04-30-2017
Working on red beans and rice and meatloaf for today and lunches next week.
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Fire Me Boy! 11:36 AM 04-30-2017
First dish. That's the first time I've ever made anything with dried beans that turned out well.


[Reply]
Buzz 01:10 PM 04-30-2017
Originally Posted by scho63:
You and those God damn canned green beans! WTF? :-)

Originally Posted by TambaBerry:
What green beans do you eat? Frozen ones are disgusting

I have a bag of the frozen green beans I could have used, the wife prefers the canned. If I told her the guys on CP prefer frozen over canned, well, I won't go there. :-)
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